There’s nothing quite like a warm bowl of chicken noodle soup. It’s the ultimate comfort food, a hug in a bowl that instantly brings a sense of calm and warmth. This classic dish holds a special place in our hearts, reminding us of home and happy memories. Our easy chicken noodle soup recipe promises a deeply flavorful experience, perfect for beginners and busy parents alike. Get ready to create a truly delicious homemade meal!
Why You’ll Love This Chicken Noodle Soup
You’ll adore this homemade chicken noodle soup recipe for so many reasons. It’s truly a timeless dish!
- Ultimate Comfort Food: It warms you from the inside out, perfect for chilly days or when you need a little pick-me-up.
- Deep, Rich, Homemade Broth Flavor: We build incredible flavor from scratch, far surpassing any store-bought soup.
- Healthier Alternative: You control the ingredients, making it a wholesome and nourishing choice for your family.
- Easy to Prepare: Even if you’re new to cooking, our step-by-step guide makes this classic chicken noodle soup recipe simple.
- Great for Meal Prep and Freezing: Make a big batch to enjoy throughout the week or freeze for future quick meals.
Ingredients
Making a fantastic chicken noodle soup recipe starts with quality ingredients. Here’s what you’ll need for this hearty meal:
- 2 tbsp. vegetable oil
- 4 tsp. kosher salt, divided
- 2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
- 8 c. low-sodium chicken stock
- 4 c. cold water
- 2 thyme sprigs
- 1 bay leaf
- 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
- 2 celery ribs, sliced 1/8″ thick (about 1 1/4 cups)
- 1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 cup)
- 6 oz. wide egg noodles
- 1 tsp. freshly ground black pepper
- 1/4 c. finely chopped fresh parsley
Notes & Substitutions
Chicken: Bone-in, skin-on chicken pieces are key for developing a rich, flavorful broth. The bones and skin release collagen and fat, adding incredible depth to your chicken noodle soup recipe. A mix of thighs and breasts ensures both tender dark meat and leaner white meat. You can use a whole chicken cut into pieces if preferred.
Noodles: Wide egg noodles are a classic choice for a reason; they have a soft texture and soak up the broth wonderfully. Feel free to substitute with other small pasta shapes like rotini, ditalini, or even alphabet pasta for fun!
Herbs: Fresh thyme sprigs and a bay leaf infuse the broth with aromatic notes. If using dried herbs, use about 1 teaspoon of dried thyme and 1/2 teaspoon of a dried bay leaf. Remember, fresh herbs always offer a brighter flavor.
Broth: Using low-sodium chicken stock allows you to control the overall saltiness. While store-bought stock is convenient, you can also use homemade chicken broth for an even richer flavor. Just be sure to adjust salt to taste.
Vegetables: The trio of onion, celery, and carrot (known as mirepoix) forms the aromatic base of this easy chicken noodle soup recipe. Feel free to add other vegetables like peas, corn, or chopped bell peppers towards the end of cooking for extra color and nutrients.
Equipment
You don’t need fancy tools to make this comforting chicken noodle soup recipe. Here’s what helps:
- Large, deep pot (a Dutch oven works perfectly for even heating)
- Cutting board
- Sharp knife
- Tongs
- Instant-read thermometer
- Measuring cups and spoons
- Ladle
Instructions
Creating this flavorful chicken noodle soup recipe is straightforward with these easy steps. Take your time, and enjoy the process!
- Brown the chicken: In a large, deep pot over medium-high heat, heat the oil. Season chicken on all sides with 2 tsp. salt. Add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more. Browning creates deep flavor.
- Start the broth: Add stock, water, thyme, and bay leaf to the pot. Bring the liquid to a bare simmer over medium-high heat.
- Cook chicken (white meat first): Reduce heat to medium-low. Simmer until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 20 to 30 minutes. Transfer chicken breasts to a cutting board.
- Continue dark meat: Continue to cook the dark meat for about 40 minutes more, or until very tender. Transfer dark meat to the cutting board and let cool at least 10 minutes. Remove the skin and bones and discard them. Shred the chicken into bite-sized pieces for your hearty chicken noodle soup recipe.
- Cook vegetables: Meanwhile, discard the thyme sprigs and bay leaf from the broth. Add the chopped onion, celery, and carrot. Cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until the vegetables are just barely tender, about 5 minutes.
- Add noodles: Stir in the wide egg noodles. Cook, stirring occasionally, until the noodles are just al dente, about 5 minutes more. This ensures they absorb flavor without becoming mushy.
- Combine and season: Stir the shredded chicken back into the pot. Add the freshly ground black pepper and season with the remaining 2 tsp. salt, adjusting to your taste.
- Serve: Divide your comforting homemade chicken noodle soup recipe among bowls. Top each serving with fresh parsley and a little more black pepper if desired.
Pro Tips & Troubleshooting
Flavor Boosts: Always brown your chicken thoroughly before adding liquids. Those browned bits stuck to the bottom of the pot (the “fond”) add immense flavor to your broth when deglazed. Don’t skip this step for the best chicken noodle soup recipe.
Broth Clarity: Maintain a bare simmer, not a rolling boil, when cooking the chicken and vegetables. A gentle simmer keeps the broth clear and prevents it from becoming cloudy.
Perfectly Cooked Chicken: Use an instant-read thermometer for white meat to avoid overcooking. Dark meat can cook longer to become fall-apart tender.
Noodle Management: Cooking noodles directly in the broth infuses them with flavor. However, to prevent mushiness, only add them when the soup is almost ready to serve.
Seasoning: Taste your soup throughout the cooking process. Adjust salt and pepper as needed, especially after adding the shredded chicken and noodles.
Bland Broth? For extra depth, you can use roasted chicken bones to start, or add a splash of white wine to the broth while simmering.
Soggy Noodles? If you plan to store leftovers, cook the noodles separately and add them to individual servings right before eating. This keeps them perfectly al dente.
Serving, Storage & Variations
This versatile chicken noodle soup recipe is wonderful on its own, but also adaptable!
Serving Suggestions
Pair your warm soup with crusty bread for dipping, a few simple crackers, or a light green salad to complete the meal.
Storage
To prevent noodles from becoming mushy, store the cooked broth and shredded chicken separately from any remaining cooked noodles if possible. Refrigerate in an airtight container for up to 5 days.
Freezing
This chicken noodle soup recipe freezes beautifully without the noodles! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. When reheating, thaw overnight in the fridge, then simmer on the stovetop and add fresh noodles.
Make Ahead
You can prepare the soup (excluding the noodles) up to 5 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, bring the soup to a simmer in a large pot, then add the noodles and cook until they are al dente, about 5 minutes.
Variations:
- Vegetable Boost: Stir in fresh spinach, kale, sliced mushrooms, or frozen peas/corn during the last few minutes of cooking.
- Noodle Alternatives: Experiment with smaller pastas like pastina, orzo, or gluten-free noodles for different textures.
- Herb Swaps: Try fresh rosemary or sage along with the thyme for a different aromatic profile.
- Spice It Up: Add a pinch of red pepper flakes with the vegetables for a subtle kick.
- Creamy Version: Stir in a touch of heavy cream or a swirl of full-fat coconut milk at the very end for a richer, creamier broth.
Nutrition Information
This homemade chicken noodle soup recipe provides a comforting and nourishing meal.
| Nutrient | Amount |
|---|---|
| Yields | 6-8 servings |
| Calories per serving | 560 |
| Fat Content | 33 g |
| Saturated Fat Content | 8 g |
| Cholesterol Content | 172 mg |
| Sodium Content | 1519 mg |
| Carbohydrate Content | 27 g |
| Fiber Content | 3 g |
| Sugar Content | 3 g |
| Protein Content | 36 g |
Please note: These nutritional values are estimated based on the provided ingredients and cooking methods. Actual values may vary depending on specific brands and preparation.
FAQ
- What kind of chicken is best for chicken noodle soup?
- Bone-in, skin-on chicken pieces like thighs and breasts are best. They provide the most flavor and richness to the broth, making your homemade chicken noodle soup recipe incredibly delicious.
- Can I use pre-cooked chicken?
- Yes, you can use pre-cooked chicken. However, you’ll miss out on the rich flavor developed by cooking bone-in chicken in the broth. If using pre-cooked, add it in the final step to avoid overcooking.
- How do I prevent my noodles from getting mushy?
- Add noodles during the last 5 minutes of cooking, just until al dente. For leftovers, store noodles separately or cook them right before serving each bowl.
- Can I freeze chicken noodle soup?
- Absolutely! Freeze the soup without the noodles for best results. Add fresh noodles when reheating to maintain their perfect texture.
- What are good side dishes for chicken noodle soup?
- Crusty bread, crackers, or a simple green salad are excellent companions. They complement the hearty soup without overpowering its flavors.
- How can I make the broth richer?
- Ensure you brown the chicken thoroughly to create a flavorful fond. Using bone-in chicken and a good quality low-sodium stock also contributes to a richer, deeper broth.
Conclusion
There’s a reason why a classic homemade chicken noodle soup recipe stands the test of time. It’s a dish that nourishes the body and comforts the soul, bringing warmth and happiness to any table. We hope this simple, beginner-friendly guide empowers you to create this delicious and flavorful soup with confidence. We encourage you to try this ultimate comfort food soon! Share your experiences and how this wonderful chicken noodle soup recipe brightens your day in the comments below.
Classic Homemade Chicken Noodle Soup Recipe
Ingredients
Equipment
Method
- Heat oil in a large pot over medium-high heat. Season chicken with 2 tsp. salt, then brown it in the pot for about 5 minutes per side until golden.
- Add stock, water, thyme, and bay leaf to the pot. Bring to a bare simmer, then reduce heat and cook until chicken breast reaches 165°F, about 20-30 minutes.
- Remove chicken breasts to a cutting board and continue cooking dark meat for 40 minutes. Transfer dark meat, cool, then remove skin and bones, and shred all chicken into bite-sized pieces.
- Discard thyme and bay leaf from the broth. Add onion, celery, and carrot, simmering for about 5 minutes until tender, then add egg noodles and cook until al dente, about 5 more minutes.
- Stir the shredded chicken and pepper into the soup, seasoning with the remaining 2 tsp. salt as needed.
- Ladle the soup into bowls, then garnish with fresh parsley and additional pepper.
Notes
